Strawberry butter spread is soft, fruity, and creamy made with only 4 simple main ingredients. Great to use as a spread on crostinis, bagels, pancakes, toasts as well as grilled poultry and fish.
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
⭐ Love strawberries? Try our Strawberry Crisp, Strawberry Jam or Strawberry Salad next time.
Or simply serve as an appetizer with some crackers and cheese selection. A glass of bubbly (rose) on the side for a perfect food pairing.
The thing is, there are tons of variations you can make for this strawberry butter. Use other berries like raspberries, blueberries, blackberries or a mix of 2 or more berries. Add different herbs and spices for a truly unique recipe every time.
Make a bunch of different ones, refrigerate, then cut into circles or cubes and freeze until ready to use.
⭐ If you like strawberries be sure to check out my other recipes such as Strawberry Mousse, Salsa, Mixed Berry Dessert Sauce, Summer Salad or simply type the word ''strawberry'' into the search bar.
Instructions
In a mixing bowl, with an immersion blender mix all the ingredients until smooth (depending on use, here you can leave few pieces of strawberries here and there or blend until smooth).
Place the strawberry butter into a piping bag or parchment paper/plastic wrap rolled into a small thick ‘’sausage’’ and refrigerate until ready to use.
Tips
- Do not crush all of the berries - some can remain whole for added texture in the butter.
- How to store - in a piping bag with a pastry tip of your choice (a wider one is better, and be careful if leaving strawberry pieces inside, you’ll have a hard time getting the butter out of the piping bag).
- For a beautiful party appetizer serving idea, use silicone ice cube molds for various fun shapes. Simply spoon the butter in each and refrigerate/freeze until ready to use.
- Another way is to roll the butter into a plastic wrap or parchment paper, refrigerate, and later can be cut into circles, refrigerate until use.
- Butter will be fresh and delicious for 3-4 days if kept in the fridge. Freeze for up to 3 months.
- If the main use of the butter will be serving it with meat or seafood then skip the powdered sugar.
- If you have any strawberry leftovers, make my delicious yogurt hearts or these healthy frozen berry cupcakes for dessert!
- For serving, sprinkle some Himalayan salt or sea salt flakes on top.
- Herbs - I've used thyme in this recipe but strawberries are also good in combination with basil and a little bit of cracked black pepper, if you try this out, please let me know how it turned out? Thank you!
- Don’t throw away the strawberry tops! Here’s what you can do:
DIFFERENT WAYS TO USE STRAWBERRY TOPS
Always save strawberry tops - don’t throw them away! Here's what you can make with them:
- Make strawberry-infused water.
- Don’t have a plan to use those tops right now? Place them in an airtight container and keep them in the fridge for up to a few days, or in the freezer for a few months, then pull them out when you’re ready to use them.
- Another great way to use them is to infuse your favorite spirit with them (i usually keep them in my rum for few days).
- Add the tops to your favorite smoothies to get a little pink hue and hint of strawberries.
Serving suggestions
- Breakfast croissants, toasts, pancakes, waffles.
- As an appetizer - Crostinis decorated with some butter, diced strawberry slices, and drizzled with Strawberry Vinaigrette.
- Meat - add the butter on top of the grilled chicken when serving. This flavorful butter will add a little sour and at the same time sweet taste and fresh fruity aroma to the meat.
- Melted strawberry butter will become perfect ‘’sauce’’ for your choice of steamed white fish.
I hope you'll enjoy this recipe and if you make this recipe, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
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Recipe
Strawberry Butter with Thyme
INGREDIENTS
- 4 oz 1 stick butter, softened (unsalted or salted (your choice))
- 4 oz strawberries
- 1 ½ teaspoon fresh thyme (chopped)
- Pinch of Himalayan pink salt or kosher salt
- 2 tablespoons powdered sugar (optional for more sweet taste)
INSTRUCTIONS
- In a mixing bowl, with an immersion blender mixall the ingredients until smooth (depending on use, here you can leave few pieces of strawberries here and there or blend until smooth).
- Place the strawberry butter into a piping bag or parchment paper/plastic wrap rolled into a small thick ‘’sausage’’ and refrigerate until ready to use.
NOTES
- Do not crush all of the berries - some can remain whole for added texture in the butter.
- How to store - in a piping bag with a pastry tip of your choice (a wider one is better, and be careful if leaving strawberry pieces inside, you’ll have a hard time getting the butter out of the piping bag).
- Another way is to roll the butter into a plastic wrap or parchment paper, refrigerate, and later can be cut into circles, refrigerate until use.
- Butter will be fresh and delicious for 3-4 days if kept in the fridge. Freeze for up to 3 months.
- If the main use of the butter will be serving it with meat or seafood then skip the powdered sugar.
- For serving, sprinkle some Himalayan salt or sea salt flakes on top.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Food Recipe
Strawberry Butter at its best! Will try it today.
Julia
Thank you so much, how did it go?